Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,700.00 - $89,900.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
Fontainebleau Miami Beach stands as an iconic hotel that marries the glamour of the Golden Era with the sophistication of modern luxury. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is situated on the prime oceanfront location of Collins Avenue, in the heart of Millionaire's Row, Miami Beach. This hotel is celebrated as one of the most historically and architecturally significant landmarks in Miami Beach, recognized not only for its stunning design but also for its cultural impact and influence in hospitality. Fontainebleau has continually reinvented itself to offer guests a vibrant experience where contemporary art,... Show More
Job Requirements
- High school education or equivalent
- Culinary or apprenticeship program required
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
- 7-8 years experience as a Chef de Cuisine preferred
Job Qualifications
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- High school education or equivalent
- Culinary or apprenticeship program required
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
- 7-8 years experience as a Chef de Cuisine preferred
Job Duties
- Design and implement menus for the particular outlet as established by the Executive Director of Culinary
- Provide recipes, training, and experience to all staff
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
- Coordinate with other departments regarding menu implementation or banquets
- Schedule labor force and assign work for efficient use of equipment and personnel
- Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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